Festive Meringue Cookies

Fat-free, lower-calorie, airy meringue cookies are the perfect way to top off your Easter brunch. You can serve them with ice cream or sorbet; or, if everyone has had enough to eat, with nothing more than a cup of coffee or tea or a glass of milk.

If you want several colors, divide the meringue at Step 3 below;
or just make multiple batches: These crisp cookies make wonderful
Easter gifts!

You can include mini chocolate chips if desired, or keep the pastel
colors pure.

Beat egg whites in large bowl with electric mixer on low-medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.)

Add cream of tartar; continue to beat until soft peaks form.

Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.BAKER’S TIP: The meringue is finished if you rub a bit between your fingers and it feels smooth. If it feels gritty, then the sugar has not fully dissolved; keep beating.

To get the swirled meringues in the photo above, use a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip. Otherwise, drop by rounded teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with non-stick cooking spray.

Bake both sheets at the same time, for 45 minutes. Let the meringues stand in the oven with the door ajar for 1 hour, or until completely cooled. (You can let them sit overnight in the cold oven.)

The cookies will keep, stored in an airtight container, for 3 days or more.